Name: Thai Green Curry
Prep time: 0 hour 0 minute
Cook time: 0 hour 45 minutes
Yield: 6 Servings
Cuisine: Thai/South-East Asian
Ingredients: Serves 6; 2 green chillies, chopped with the seeds in; Zest & juice of 2 limes; 6 cloves garlic, peeled and chopped; 6 sticks lemongrass (outer leaves removed), finely sliced; 75g coriander; 2 tbsp dried curry leaves; 2 tsp turmeric; 1 large onion, peeled and chopped; Big knob ginger, peeled and sliced; 1 tbsp fish sauce; 3 tsp coriander seeds; 2 tsp cumin seeds; 1 tbsp brown sugar or maple syrup; 1 tbsp coconut oil; Salt & pepper; 1 tin coconut milk; 400ml stock or water; 6 chicken breasts, diced into chunks; lots of fresh coriander, chopped, to serve

Serves: 6

Course: Main Course

Cooking Time: 0 hr 45 mins

Ingredients

Serves 6
2 green chillies, chopped with the seeds in
Zest & juice of 2 limes
6 cloves garlic, peeled and chopped
6 sticks lemongrass (outer leaves removed), finely sliced
75g coriander
2 tbsp dried curry leaves
2 tsp turmeric
1 large onion, peeled and chopped
Big knob ginger, peeled and sliced
1 tbsp fish sauce
3 tsp coriander seeds
2 tsp cumin seeds
1 tbsp brown sugar or maple syrup
1 tbsp coconut oil
Salt & pepper
1 tin coconut milk
400ml stock or water
6 chicken breasts, diced into chunks
lots of fresh coriander, chopped, to serve

In a blender, blitz everything in the list above up to and including the brown sugar/maple syrup, till it forms a smoothish paste. Next, heat the coconut oil in a large saucepan, add in the paste and fry gently till fragrant before adding the coconut milk and the stock. Bring to a simmer and cook for about 20 minutes before adding the chicken. Simmer gently till the chicken is cooked through – about 10 minutes. To serve, sprinkle with chopped coriander.